Give roast lamb an Indian twist with this tender spiced lamb served with green bean and yoghurt salad.
- Preheat oven to 180C. Grease a large baking dish.
- Combine yoghurt, garam masala, curry powder, pepper, garlic and salt in a bowl. Place lamb in prepared dish. Use a small sharp knife to pierce the lamb several times. Rub yoghurt mixture all over lamb. Cover and bake for 2 hours. Uncover and bake for a further 30 mins or until lamb is golden and cooked to your liking. Cover with foil and set aside for 15 mins to rest.
- While lamb is resting, cook green beans in a large saucepan of salted boiling water for 2 mins or until just tender. Refresh under cold water and drain well.
- Combine extra yoghurt, cumin, lemon juice and oil in a jug. Season. Combine beans, onion and half the coriander. Toss to combine. Drizzle with dressing. Top with remaining coriander and tomato.
- Serve lamb with salad, naan bread and lemon wedges.
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